Quinoa roasts dry in the oven until nutty, then bakes under foil in salted stock until every grain drinks up the liquid, finished with sweet peas, parsley, cilantro, chives, and lemon juice.
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Preheat oven to 350° F.
Transfer quinoa to 8 x 8 casserole. about 20 minutes or until quinoa is dry. Add 1 tablespoon of oil and stir into quinoa. 5 minutes more, stirring once or twice.
Add water and 1/2 teaspoon salt to quinoa. Tightly cover with tin foil and 20 minutes or until all water is absorbed. Remove from oven and let sit covered 5 minutes . Remove foil and fluff with fork. Place quinoa into bowl and let cool.
Add peas, parsley, cilantro, chives, remaining 1 teaspoon oil, and lemon juice to cooked quinoa. Season with remaining 1/4 teaspoon salt.
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